Smoked Salmon with Beetroot Parsnip Rösti
2 large beetroot
40g plain flour
1 free-range egg yolk
2-3 tbsp cold-pressed rapeseed oil
Small bunch fresh dill
2 tbsp creamed horseradish
120g half-fat crème fraîche
200g sustainably sourced smoked salmon
Peel and grate the beetroot (see tip) and parsnips into a large bowl. Mix in the flour, egg yolk, some ground black pepper and a good pinch of salt. Shape into 4 flat, round rösti, squeezing them tightly so they hold their shape.
Heat the oil in a large frying pan over a medium heat, then add the rösti and fry for 5-6 minutes. Lift one at the edge; if it’s golden underneath, use a large spatula to flip the rösti and cook for 5-6 minutes more.
Meanwhile, for the dressing: squeeze the juice from ½ lemon; chop the dill and mix half with the horseradish, lemon juice and crème fraîche.
Serve the rösti topped with the salmon and dressing, with watercress and lemon wedges on the side. Sprinkle with pepper and the remaining dill.